Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)
Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, secret chicken karaage recipe (juicy even using breast meat). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is something that I’ve loved my whole life.

Perfect Japanese fried chicken is incredibly easy to make, and the secret is as simple as frying it three times. The Secret to Perfect Karaage (Japanese Fried Chicken). Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken)

To get started with this recipe, we must prepare a few ingredients. You can have secret chicken karaage recipe (juicy even using breast meat) using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Take 4 Chicken breast meat (with skin on)
  2. Get 1 pinch ●Salt
  3. Prepare 1 pinch ● Pepper
  4. Take 1 tsp ● Curry powder
  5. Get 1 1/2 tsp ● Chinese soup stock
  6. Make ready 80 ml Sake
  7. Make ready 50 ml Soy sauce
  8. Prepare 2 pieces Ginger
  9. Take 1 Katakuriko
  10. Make ready 1 for frying Frying oil

I love karaage, and make it often. There are just a couple of tips I'd add to make it even better!! Add a couple of tablespoons of sake, and mirin when you marinate the chicken. Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang).

Steps to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Prep the ingredients. Slice the ginger without peeling it.
  2. Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
  3. Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
  4. Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder.
  5. Add the sake, soy sauce and ginger to the bowl and mix well.
  6. Let it marinate for 20 to 40 minutes to flavor it well.
  7. Pat the chicken pieces dry with paper towels.
  8. Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
  9. Shake off any excess flour.
  10. Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.)
  11. When the chicken has fried to a golden brown, drain them well.
  12. Finished!!! Serve with sudachi citron or lemon.

It almost always uses dark meat. Chicken Karaage - crispy Japanese sesame fried chicken, the best chicken karaage recipe that is better Use chicken thighs or chicken legs for the best chicken karaage. Cut the chicken into bite-sized Deep fry the chicken. They should be brown on the outside but the meat should be juicy and. Chicken karaage doesn't differ from regular fried chicken too much - Japanese fried chicken is fried chicken, with seasoning tweaks.

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